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Preserves and Pickles 

Forty Recipes 



PRICE TWENTY-FIVE CENTS 



SOPHIE B. HURD 

Graduate Boston Cooking School 

23 Spring Street 

Oneida, New York 



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Copyright, 1912, by Sophie B. Hurd 



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GI.A345117 



'***^X\ N writing this little book 
it is the author's aim to 
(f&glff^M shorten and simplify the 
recipes so that the busy 
housekeeper may have time to prepare 
these dainties, and the inexperienced 
will not fear to venture into new fields. 
The guess work day of cookery has 
passed since the level measurements 
make the results practically sure, and 
the well filled shelves of the dark cup- 
board repay one for the time spent. 



TO secure the best results in canning fruit a few 
directions must be carefully followed. 

The fruit must be perfectly fresh and not over 
ripe, the Jars must be thoroughly sterilized and new 
rubbers should be used. 

When filling the jars place them in hot water 
or on a hot cloth. Great care must be taken that 
the jars are filled to overflowing. There should be 
no bubbles and no space for air at the top of the cans. 

There are four methods of preserving fruit : 

First — The old fashioned way of cooking it 
with an equal weight of sugar, but this is not desir- 
'able, as the large amount of sugar destroys the 
natural flavor of the fruit. 

Second — The method allowed one-half to three- 
quarters pound of sugar to a pound of fruit, a small 
amount of water is added and all boiled together 
fifteen minutes. 

Third — Peaches, pears, plums and pineapple 
are very satisfactory cooked in hot syrup; weigh the 
fruit, allow one pound of sugar to one cup of water, 
boil this 10 minutes, then cook a small amount of 
fruit at a time in the syrup — fill pint jars with fruit, 
pour over hot syrup to cover. If there is not 
enough syrup more can be made and added. 

Fourth — Strawberries, raspberries and many of 
the small fruits are canned by filling pint jars 
with carefully selected and perfect fruit, pouring 
over the hot syrup, (allowing f cup of sugar and 
one-half cup of water to each jar.) Seal and place 
in boiling water, and let stand until water is cold. 

(4) 



All recipes in this book call for level measure- 
ments. 

To measure a spoonful of dry material fill the 
spoon and level olT with a knife. 



4 gills=l pint 1 measuring cup=2 gills 

2 pints=l quart 2 measuring cups=l pint 

4 quarts=l gallon 4 measuring cups=l quart 



8 teaspoons=l tablespoon 
16 tablespoons=l cup 



1 oz. celery seed=4^ tablespoons 
1 oz. mustard seed=3>^ tablespoons 
1 oz. cinnamon=5 tablespoons 
1 oz. cloves =5 tablespoons 

Granulated sugar is always used unless otherwise 
stated. 2 cups=l pound. 



Blackberries . . allow one-half lb. sugar to one ft. fruit 
Black Raspberries allow one-half lb. sugar to one lb. fruit 
Cherries . . allow three quarters ft. sugar to one ft. fruit 
Currants . . allow three quarters ft. sugar to one ft. fruit 
Grapes . . allow three-quarters ft. sugar to one ft. fruit 
Huckleberries . . allow one-half ft. sugar to one ft. fruit 
Peaches .... allow one-half ft. sugar to one ft. fruit 

Pears allow one-half ft. sugar to one ft. fruit 

Plums . . allow three quarters ft. sugar to one ft. fruit 
Pineapple . allow three-quarters ft. sugar to one ft. fruit 
Red Raspberries allow one-half ft. sugar to one t!>. fruit 
Strawberries al'w three-quarters ft. sugar to one ft. fruit 

(5) 



JELLIES-CONSERVES 

To warm sugar for jellies place in shallow 
granite tins, put in the oven and leave the door 
partly open. 

Glasses should stand in hot water when being 
filled. To cover the jelly when cold use hot melted 
paraffine, then place the tin covers. 

Jellies should be kept in a cool, dark, dry 
cupboard or closet. 



QUINCE JELLY 

Allow equal quantity of quinces and sour 
apples. Wipe fruit, remove steins, cut in pieces 
and cover with cold water, cook slowly until fruit is 
tender. Strain but do not squeeze. Measure juice, 
allow three-quarters pound of sugar to every pint of 
juice. Boil juice fifteen minutes, add heated sugar, 
boil five minutes, skim when necessary. Strain in- 



CRANBERRY JELLY 

Pick over and wash four cups cranberries, add 
one cup boiling water and boil twenty minutes, rub 
through a sieve, add two cups sugar, cook live 
minutes, turn into a mould. 

(6) 



GRAPE JELLY 

Pick over, wash and remove stems from grapes, 
put in preserving kettle (mash a few,) boil thirty 
minutes, strain through jelly bag. Measure, bring 
juice to the boiling point and boil five minutes, add 
an equal measure of heated sugar, boil three minutes, 
skim and strain into glasses. (10 lbs. grapes on 
stern makes about 2 qts. juice.) 



CURRANT JELLY 

Pick over currants, but do not remove stems, 
wash and drain. Mash and strain the juice. Meas- 
ure and allow three-fourths of a pound (one and 
one-half cups) of sugar to one pint of juice. Let 
the juice come to the boiling point, then add the 
heated sugar and boil seven minutes. Skim and 
strain into glasses. 



CRABAPPLE JELLY 

Cut apples in halves, cut out the spots but not the 
core; put in kettle, cover with cold water, cook until 
soft, strain through jelly bag. Measure, boil twelve 
minutes, add heated sugar allowing three-fourths of 
a pound sugar (one one-half cups) to a pint of juice, 
boil one minute, take from fire, add juice one lemon 
to 2 qts. juice, strain into glasses. 

(7; 



GOOSEBERRY JAM 

4 pounds sugar 4 pounds gooseberries 

Wash and drain the gooseberries, add the 
sugar, put on the back of the range and heat slowly 
to the boiling point and cook until thick. 

RASPBERRY JAM 

Pick over berries, mash and allow J lb. sugar to 
1 lb. fruit, cook slowly forty-five minutes to one 
hour. 

STRAWBERRY JAM 

Follow recipe for Raspberry Jam. 

CRANBERRY SAUCE 

Pick over and wash three cups cranberries, add 
one and one-fourth cups sugar, one cup boiling 
water. Boil fifteen minutes. 

RHUBARB CONSERVE 

5 pounds rhubarb 2 pineapples 
7 pounds sugar 4 oranges 

Cut rhubarb and pineapple in small pieces, slice 
oranges very thin, leaving on the rind, add sugar 
and let stand over night ; in the morning cook until 
quite thick. 

(8) 



PLUM CONSERVE 

5 pounds of plums 4 oranges 

5 pounds sugar 1 pound raisins 

1 cup English walnuts 

Cut plums, remove stones, add sugar and 
orange pulp cut in pieces, the yellow rind chopped ; 
add raisins and nuts, and boil all together until thick. 

(Green gages or blue plums may be used.) 

CHERRY CONSERVE 

5 pounds cherries 4 oranges 

5 pounds sugar 1 pound seeded raisins 

1 cup English w alnuts 

Pit cherries, add sugar, oranges sliced and peel 
chopped, add raisins, and nuts broken in pieces. 
Boil all together until thick (about forty-five 
minutes.) 

GRAPE CONSERVE 

6 pounds blue grapes 1 cup English walnuts 
1 pound figs 5 pounds sugar 

1 pound raisins Juice one lemon 

Skin the grapes, cook pulp until soft, rub 
through sieve, add the skins and other ingredients, 
boil about one hour. 

SUN-PRESERVED STRAWBERRIES 

Hull the berries, weigh and allow sugar pound 
for pound. Let stand over night, pour off the juice 

(9) 



and boil for five minutes, then add the berries 
and boil five minutes. Spread on platters set in sun 
for fifteen hours (or five hours for three days,) cover 
with fine netting. Care must be taken that netting 
does not touch the fruit. Put in glasses and seal. 



PRESERVED CURRANTS (COLD PROCESS) 

1 pound Cherry Currants 1 pound sugar 

Mash each currant, add the sugar and let stand 
one-half hour, then put in tight cans. 



PRESERVED STRAWBERRIES OR 
CHERRIES 

Weigh berries before hulling, using same 
weight of sugar. Put the sugar into a kettle and as 
the berries are hulled add them into the sugar. Put 
on back of range to heat slowly, when sugar is all 
dissolved let them boil briskly twenty minutes. Let 
stand in the kettle for three days in cool place, then 
can cold. 

Cherries may be prepared in the same way, 
pitting them before putting into the sugar. 

Stella Downing Page 

(10) 



ORANGE MARMALADE 

4 pounds oranges 4 pounds sugar 

Remove peel from oranges in quarters, cover 
with boiling water and cook until tender, drain. 
Scrape to remove white portion, cut peel in shreds. 
Slice oranges, reject seeds and stringy portion ; add 
sugar and cook slowly one hour, add rind and cook 
one hour longer. Fill jars or glasses. 



PINEAPPLE AND STRAWBERRY 
CONSERVE 

3 quarts strawberries 1 large pineapple 

4 pounds sugar 

Crush the berries slightly, cut pineapple in 
dice, put in saucepan and bring to the boiling point, 
then add sugar and boil five minutes, skim out the 
fruit and cook the juice until quite thick, then add 
the fruit, heat thoroughly and put in glasses. 



SPICED GRAPES 
B| pounds grapes 1 cup vinegar 

H pounds sugar 8 teaspoons each j £}""* mon 

Wash and stem the grapes, separate skins from 
pulp, cook pulp ten minutes, rub through sieve, add 
skins and other ingredients to the pulp and cook un- 
til thickened. 

(11) 



SPICED PLUMS 

5 pounds plums H tablespoons cinnamon 

3 pounds light brown sugar 1 tablespoon clove 
f cup vinegar 

Boil slowly about one hour. 

GINGER PEARS 

8 pounds pears \ pound candied ginger 

4 pounds brown sugar 4 lemons 

Slice pear s, add sugar and ginger, cut in small 
pieces, let stand over night, in the morning add the 
lemons peeled and sliced thin, cook slowly about 
three hours, put in cans or stone jar. 

(Pears not fully ripe best to use.) 



PICKLES 

In preparing pickles care must be taken that 
the vinegar is not too strong ; it is quite safe to re- 
duce pure cider vinegar about one-third. 

When ground spices are used they should be 
tied in a muslin bag to prevent the pickles from 
becoming dark. 

RIPE CUCUMBER PICKLES 

Cut 5 large cucumbers in quarters, peel, re- 
move seeds. Cook slowly in boiling water to which 
is added two teaspoons salt, one teaspoon powdered 

(12) 



alum to each quart of water • when clear drain, 
place in jar, pour over syrup made by boiling five 
minutes four cups sugar, one pint of vinegar with 
two tablespoons each whole cloves and cinnamon 
tied in a bag. 

Scald the syrup three consecutive mornings. 



OIL PICKLES 

25 medium sized cucumbers 1 cup olive oil 
4 onions 3 tablespoons celery seed 

1 quart vinegar 3 tablespoons mustard seed 

Peel and slice cucumbers and onions thin, 
sprinkle with salt, let stand three hours, drain thor- 
oughly, add other ingredients and put in bottles or 
cans. 



CHUNK PICKLES 

Fifty medium sized cucumbers, cover with 
strong brine (allowing two cups salt to four quarts 
water), let stand in brine three days, drain; let stand 
in clear water three days; cut in inch chunks, for 
seven pounds cucumbers take weak vinegar to cover 
(about three pints), add one teaspoon powdered alum, 
simmer slowly two hours. 

Skim out cucumbers, put in large stone jar, 
add to the vinegar three pounds sugar, one ounce 
each whole allspice, cinnamon and celery seed, boil 
five minutes and pour over the pickles. 

(13) 



MUSTARD PICKLES 

Six large encumbers, peel and cut in thick 
slices. 1 qt. small cucumbers, 1 qt. small onions, 
1 qt. small green tomatoes cut in half ; 1 large 
cauliflower, 6 green peppers, 2 bunches celery. 
Soak in brine 24 hours, (allow 1 cup salt to 1 gallon 
water). In the morning scald in same brine. 

Mix six tablespoons mustard, 1 teaspoon 
tumeric, 1J cup sugar, 1 cup of flour, with 2 cups 
cold water ; add 3 pints vinegar, cook J hour with 
the vegetables, then add 1 lemon peeled and sliced 
and 1 red pepper. 

PICKLED PEACHES 

7 pounds peaches J cup stick cinnamon 

1 pint vinegar | cup whole clove 

3 pounds light brown sugar 

Pub off the peaches or peel them and cook in 
the syrup until tender, fill jars and pour over the 
syrup. 

PICKLED PEAKS 

Follow recipe for pickled peaches. 

SLICED GREEN TOMATO PICKLE 

1 peck green tomatoes 2 teaspoons mustard (wet in 

1 quart vinegar cold water) 

2 pounds sugar 1 tablespoon each cinnamon 

and clove 

Cut tomatoes in one-fourth inch slices, cook in 
boiling salted water until tender, drain thoroughly. 

(14) 



Put ill jar, sprinkle whole spices and mustard seed 
between layers — pour over the hot vinegar,, A few 
slices of onion may be added. 

BORDEAUX SAUCE 

2 quarts cabbage ± tablespoon tumeric 

1 quart green tomatoes 1 tablespoon mustard seed 

5 small onions \ tablespoon whole allspice 

1 red pepper 1 teaspoon celery seed 

1 cup brown sugar 2 tablespoons salt 

1 quart vinegar 

Slice cabbage, tomatoes, onions and pepper very 
thin. Boil all together one-half hour and can. 

LITTLE CUCUMBER PICKLES 

250 small cucumbers | cup horseradish root cut fine 

2 quarts & one pint vinegar 1 teaspoon powdered alum 
\ cup salt 1 tablespoon whole clove 

\ cup sugar 1 tablespoon whole cinnamon 

i cup mustard seed 2 green peppers cut fine 

Pour boiling water over the cucumbers, let 

stand over night, in the morning drain. Boil the 

vinegar with all the ingredients and pour hot over 

the cucumbers. 



CUCUMBER PICKLES (COLD PROCESS) 

2 gallons vinegar \ cup mustard seed 

\ cup whole clove 2 teaspoons powdered alum 

\ cup whole allspice \ cup salt 

\ cup stick cinnamon h cup horseradish root 

Scald vinegar, spices and alum, cool, add salt 

and horseradish root ; put in stone jar and add 

cucumbers as picked. 

(15) 



SLICED CUCUMBER PICKLE 

1 quart sliced cucumbers 20 whole cloves 

1 sliced onion 1 teaspoon tumeric 

1 green pepper 1 teaspoon mustard seed 

1 cup brown sugar Vinegar 

Peel and slice cucumbers, onion and pepper 
thin ; sprinkle with salt, let stand three hours, 
drain. Add other ingredients with enough vinegar 
to cover. Scald fifteen minutes but do not boil. 



SWEET PICKLED WATERMELON 

Cut skin from melon rind, cut in two-inch 
squares, soak twenty-four hours in salted water; 
drain, cook in boiling water until clear (about two 
hours.) Make a syrup of one quart of vinegar, four 
pounds sugar ; add two tablespoons cinnamon, one 
tablespoon clove in a bag. Add the rind and cook 
until tender, take from lire, let stand over night, in 
morning put rind in jar, cook the syrup until thick 
and pour over the rind. 



PRESERVED TOMATOES 

1 ft>. yellow pear tomatoes ^ cup candied ginger 
1 pound sugar 2 lemons 

Cover tomatoes with boiling water to remove 
skins, add sugar and stand over night; in morning 
drain off syrup and cook until thick; add ginger 
and lemons sliced thin. Cook until tomatoes are 
clear. 

(16) 



INDIA RELISH 

1 cabbage J teaspoon cinnamon 

6 onions 2 teaspoons celery seed 

1 cup sugar 2 teaspoons mustard seed 

1 pint vinegar 

Chop the cabbage and onions, put in layers in 
jar with salt, stand twenty-four hours, rinse and 
drain. Boil vinegar, sugar and spices, pour over 
the cabbage and let stand over night ; in the morn- 
ing boil all together five minutes. 



SHIRLEY SAUCE 

12 ripe tomatoes 2 cups vinegar 

1 onion £ cup sugar 

3 red peppers 2 tablespoons salt 

Peel and slice tomatoes, remove seeds from 
peppers and chop with the onion, add vinegar, sugar 
and salt. Cook slowlv three hours ?nd bottle. 



CHILI SAUCE 

18 large ripa tonatoes J tablespoon ground clove 

4 green peppers 2 cups vinegar 

4 onions 1 cup sugar 

2 tablespoons gr. cinnamon 2 tablespoons salt 

Peel tomatoes and onions, remove seeds from the 
peppers, chop all fine, then boil slowlv about three 
hours 

(17) 



TOMATO KETCHUP 

Boil tomatoes until soft, rub through a sieve, to 
each gallon of pulp add three tablespoons salt, one- 
half tablespoon pepper, two tablespoons ground 
mustard, one-eighth teaspoon cayenne pepper, one- 
fourth teaspoon allspice, two' teaspoons cinnamon, 
two cups vinegar, one cup sugar. Boil slowly until 
thick. 



MINCE MEAT 

4 quarts chopped apple 4 cups sugar 

2 quarts cooked chopped 1 quart chopped suet 

lean beef 2 cups cut raisins 

2 cups cider 2 cups English currants 

2 cups boiled cider 1 cup shaved citron 

1 cup brandy Juice two lemons 

2 teaspoons clove 2 cups molasses 

1 tablespoon cinnamon 1£ tablespoons salt 

2 small nutmegs 

Boil all together one hour. 



GRAPE JUICE 

3 quarts grapes stemmed 
1 quart water 3 cups sugar 

Cook the grapes and water until soft, strain, 
add sugar, boil three minutes and bottle. 

(18) . . 



ENGLISH PLUM PUDDING 



2 cups stale bread crumbs 

1 cup flour 

i'pound suet chopped fine 

1 cup brown sugar 

i cup molasses 

1 teaspoon cinnamon 

1 teaspoon salt 

Little nutmeg 



2 cups raisins 
i cup currants 

\ cup dates or figs 

\ pound citron 

Juice and grated rind 1 lemon 

3 beaten eggs 

1 teaspoon soda 

1 tablespoon hot water 



Mix in order given, steam four hours. 



TO PRESERVE EGGS FOR WINTER USE 



To 10 qts. water add 1 (jt. of fresh slacked 
lime and '1 cups common salt. Put eggs in large 
jar or butter tub, cover with the mixture. Add 
water occasionally as it evaporates. 

(Eggs are best to put down in the spring.) 



INDEX 

Bordeaux Sauce 15 

Cherry Conserve • 9 

Crab Apple Jelly 7 

Cranberry Sauce • ■'• 8 

Cranberry Jelly 6 

Currant Jelly • 7 

C urrants Preserved 10 

Chili Sauce • • 17 

Cucumber Pickles 15 

Cucumbers Sliced ■ 16 

Cucumbers Ripe 12 

Chunk Pickles tS> 

English Plum Pudding 19 

Grape Jelly 7 

Grape Conserve 9 

Grapes Spiced • • ■■. 11 

Grape Juice 18 

Ginger Pears. 12 

Gooseberry Jam 8 

India Relish 17 

Ketchup Tomato 18 

Mustard Pickles 14 

Mince Meat 18 

Orange Marmalade 11 

Oil Pickles 13 

Pineapples Preserved 11 

Plum Conserve 9 

Plums Spiced 12 

Pears Pickled 14 

Peaches Pickled 14 

Preserved Strawberries 10 

Quince Jelly 6 

Raspberry Jam 8 

Rhubarb Conserve 8 

Strawberry Jam 8 

Strawberries 10 

Shirly Sauce 17 

Sun-Preserved Strawberries 9 

Tomato— Green Tomato 14 

Tomatoes Preserved 16 

Watermelon Pickled 16 



1 

MISS SOPHIE B. HURD 



GRADUATE 
BOSTON COOKING SCHOOL 



FOR TERMS ADDRESS 23 SPRING ST., ONEIDA, N. Y. 



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